📝 About This Recipe
A cornerstone of Vietnamese cuisine, these delicate, snow-white rice noodles are celebrated for their soft, springy texture and remarkable ability to absorb bold flavors. Unlike wheat pasta, Bún is gluten-free and offers a clean, neutral canvas that perfectly balances the heat, acidity, and crunch of Southeast Asian herbs and grilled meats. Mastering the preparation of these noodles is the secret to elevating everything from refreshing spring rolls to hearty noodle bowls.
🥗 Ingredients
Main Ingredients
- 14 ounces Dried Rice Vermicelli (Bún) (look for medium or thin gauge labeled 'Bún')
- 4 quarts Water (for boiling)
- 1 teaspoon Sea Salt (to season the water slightly)
- 1 teaspoon Rice Vinegar (optional, helps keep noodles bright white)
Traditional Scallion Oil (Mỡ Hành)
- 1/4 cup Neutral Oil (grapeseed or vegetable oil)
- 4 pieces Scallions (finely sliced)
- 1/4 teaspoon Salt
For Serving and Texture
- 1/2 cup Fresh Mint Leaves (torn)
- 1/2 cup Fresh Cilantro (roughly chopped)
- 1 piece Cucumber (julienned into thin matchsticks)
- 1 cup Bean Sprouts (blanched or raw for crunch)
- 2 tablespoons Roasted Peanuts (crushed)
- 2 tablespoons Fried Shallots (store-bought or homemade)
👨🍳 Instructions
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1
Begin by soaking the dried rice vermicelli in a large bowl of room-temperature water for about 10-15 minutes. This softens the outer starch and ensures even cooking.
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2
Fill a large stockpot with 4 quarts of water, add the salt and rice vinegar, and bring to a rolling boil over high heat.
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3
While the water heats, prepare the scallion oil: Place the sliced scallions and salt in a small heat-proof bowl.
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4
Heat the 1/4 cup of neutral oil in a small pan until it just begins to shimmer and smoke slightly. Carefully pour the hot oil over the scallions—they should sizzle and turn bright green.
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5
Once the large pot of water is boiling, drain the soaking water from the noodles and carefully drop them into the boiling water.
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6
Stir the noodles immediately with long chopsticks or a fork to prevent them from clumping together at the bottom.
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7
Boil the noodles for 4 to 6 minutes. To check for doneness, pull a strand out and press it between your fingers; it should be soft all the way through but still have a slight springy resistance (al dente).
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8
Prepare a large colander in the sink. Once the noodles are cooked, drain them immediately.
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9
Rinse the noodles thoroughly under cold running water for at least 60 seconds. This stops the cooking process and washes away excess starch that causes gumminess.
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10
Lift the noodles in the colander and shake vigorously to remove as much water as possible. Let them sit and drain for another 5-10 minutes.
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11
Transfer the cooled noodles to a serving platter. If serving as a side for wraps, use your fingers to twirl small portions into neat 'nests'.
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12
Drizzle the prepared scallion oil over the noodles and toss gently to coat, which adds flavor and prevents sticking.
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13
Garnish with crushed peanuts, fried shallots, and the fresh herb mixture just before bringing to the table.
💡 Chef's Tips
Always rinse with cold water until the water runs clear; this is the most important step for a non-sticky texture. If the noodles have sat too long and clumped, a quick dip in warm water will loosen them right back up. Check the package for 'Bún' specifically; rice sticks (Pad Thai style) are flatter and require different cooking times. Add a teaspoon of oil to the boiling water if you are cooking a very large batch to help with separation. For the best texture, serve the noodles within 2 hours of boiling.
🍽️ Serving Suggestions
Pair with 'Nước Chấm' (Vietnamese dipping sauce) for a classic sweet and salty flavor profile. Serve alongside 'Thịt Nướng' (Vietnamese grilled pork) and fresh lettuce leaves for DIY wraps. Use as a base for a 'Bún Chả' bowl with grilled pork patties and pickled papaya. Serve cold as a refreshing side to spicy lemongrass chicken or stir-fried beef. Accompany with a chilled glass of jasmine iced tea or a fresh limeade.